Skillet Pumpkin Pull-Apart Monkey Bread — Gooey Fall Dessert

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Skillet Pumpkin Monkey Bread is a cozy fall pull-apart bread that’s soft, tender, and loaded with pumpkin spice flavor. Balls of pumpkin-enriched dough are dipped in melted butter, rolled in cinnamon sugar, and baked in a cast-iron skillet layered with a rich brown-sugar syrup and chopped pecans. Serve warm so the syrup is sticky and gooey — perfect alongside coffee for a decadent breakfast or brunch.

skillet pumpkin monkey bread on marble surface with yellow leaves, white pumpkin, and white flowers around.

About the Recipe

This pumpkin monkey bread is everything you want for the season: sweet, gooey, warmly spiced, and slightly nutty from the pecans. Made in a 12-inch skillet, it’s easier than traditional bundt-pan monkey bread and uses extra syrup so every layer is luxuriously sticky. The pumpkin in the dough keeps each bite tender and full of autumn flavor.

monkey bread with pieces taken apart on white plate with flowers and forks around.

cropped overhead image of pumpkin monkey bread in skillet with pumpkins around.

We doubled the syrup in this version and place it both under and between layers of dough so the finished pull-apart is extra sticky and flavorful. The result is a crowd-pleasing centerpiece for holiday mornings, weekend brunches, or any chilly fall gathering.

overhead image of monkey bread on white plate with white flowers and pumpkins around.

This skillet method eliminates specialty pans, and the finished loaf is easy to serve — everyone simply pulls off a sticky, cinnamon-sugar coated piece and digs in.

What Is Monkey Bread?

Monkey bread is a pull-apart sweet bread made from small dough balls coated in butter and spiced sugar, baked with a brown sugar sauce so each bite is caramelized and sticky. In this version the sauce is layered in the skillet so the syrup permeates the bread after you invert it onto a serving platter, giving you gooey pockets of brown-sugar goodness throughout.

Why You’ll Love This Recipe

Made in a skillet — no special pan required.
Pumpkin-enriched dough that stays soft and tender.
Extra syrup for a perfectly sticky, decadent finish.
Great for holidays, parties, or cozy weekend mornings.
Kid- and crowd-friendly — everyone loves pull-apart bread.

cropped overhead image of pumpkin monkey bread in skillet with three forks beside and white flowers around.

Ingredients

Full ingredient amounts and instructions are in the recipe card below.

For the Dough

All-purpose flour — provides structure and forms gluten for the dough.
Granulated sugar — sweetens and helps feed the yeast.
Instant yeast — gives the dough lift and structure.
Salt — balances sweetness and enhances flavor.
Salted butter — adds rich, buttery flavor.
Whole milk — keeps the dough soft and tender.
Large egg — binds the dough and adds moisture.
Pumpkin purée — provides pumpkin flavor and moisture.

For the Coating

Granulated sugar — for the cinnamon-sugar coating.
Pumpkin pie spice or ground cinnamon — for warm spice notes.
Salted butter, melted — used to help the sugar adhere to the dough balls.

sugar, cinnamon, and melted butter on marble surface.

For the Syrup

Brown sugar — gives the syrup a deep, molasses-like sweetness.
Dark corn syrup — adds viscosity and shine to the sauce.
Pumpkin pie spice — for extra fall flavor.
Water — keeps the syrup from hardening.
Pecans, chopped — buttery crunch; other nuts can be substituted if preferred.

brown sugar, chopped pecans, dark corn syrup, ground cinnamon, and water on marble surface.

How to Make Pumpkin Monkey Bread

Step 1: Prepare the dough

Combine the flour, sugar, instant yeast, and salt in the bowl of a stand mixer fitted with the dough hook. Heat the milk and butter together until the butter melts, then cool the mixture to roughly 115–125°F (46–52°C). Add the milk mixture to the dry ingredients and mix until mostly combined, 1–2 minutes. Add the pumpkin purée and mix again, then add the egg. Knead on low until incorporated, then increase to medium and knead until the dough is smooth and developed, about 8–10 minutes. The dough will remain slightly sticky.

Step 2: Proof and mix coating

Transfer the dough to a lightly oiled, covered container and let it rise at a warm room temperature for 1½–2 hours, until doubled. While it rises, whisk together the granulated sugar and pumpkin pie spice for the coating.

Step 3: Make the syrup

Combine brown sugar, dark corn syrup, pumpkin pie spice, and water in a medium saucepan. Heat over medium-low, stirring frequently, until the sugar dissolves. Remove from heat and set aside.

ground cinnamon, water, dark syrup, and brown sugar in small pot.

Step 4: Assemble

Pour half the syrup into the bottom of a 12-inch nonstick or well-seasoned cast-iron skillet, then sprinkle half the pecans over the syrup. Pinch off walnut-sized (about ½ ounce) portions of dough and roll them into balls. Dip each ball into melted butter, then roll in the spiced sugar and place in the skillet, starting at the outside and working toward the center. Once the first layer is filled, pour the remaining syrup and pecans over it, then build the second layer from the center outward.

Step 5: Proof and bake

Cover the skillet lightly with plastic wrap and allow the dough to proof while you preheat the oven to 325°F (165°C). Once the oven is hot (about 20–30 minutes) and the dough has puffed, bake for 55–60 minutes, or until the internal temperature reaches about 195°F (91°C). If the top is browning too quickly, tent loosely with foil. Cool slightly, then carefully invert onto a serving plate so the syrup-soaked side is on top.

FAQs & Troubleshooting

Can I make the dough by hand?

The dough is easiest in a stand mixer. You can knead by hand, but it will take significantly longer and require more effort.

Why is my dough sticky?

Enriched doughs with butter, milk, egg, and pumpkin are naturally stickier than lean doughs. A little stickiness is expected.

How do I know the dough is kneaded enough?

Properly kneaded dough should be smooth and slightly shiny. It will spring back gently when pressed and hold together well.

My dough didn’t rise in the stated time — why?

Rising time depends on room temperature and yeast activity. If your kitchen is cool, allow more time or use a proofing box. Always check that yeast is fresh.

How to Store

Store leftover monkey bread covered in a cloche or airtight container in the refrigerator for 4–5 days. Reheat gently in a low oven or microwave to revive the syrup before serving.

overhead image of skillet pumpkin monkey bread with three forks beside, pumpkins, and white flowers around on marble surface.

If you try this Skillet Pumpkin Monkey Bread, leave a comment and let the author know how it turned out — feedback and questions are welcome.

5 from 1 vote

Skillet Pumpkin Monkey Bread (Pull-Apart Bread!)

Author: Traci Crossland

Sweet, gooey, and full of fall spice — this skillet pumpkin monkey bread is an easy, impressive brunch treat.

Prep Time: 1 hr

Cook Time: 1 hr

Total Time: 2 hrs

Servings: 16 servings

Ingredients

Dough

4 cups all purpose flour
½ cup granulated sugar
1 Tablespoon instant yeast
½ teaspoon salt
½ cup salted butter
1 cup whole milk
1 large egg
¾ cup pumpkin purée

Spiced Sugar Coating

1½ cups granulated sugar
1½ Tablespoons pumpkin pie spice
¾ cup salted butter, melted

Syrup

2 cups brown sugar, firmly packed
1 cup dark corn syrup
2 teaspoons pumpkin pie spice
¾ cup water
1 cup pecans, finely chopped

Instructions

Dough

Combine flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with the dough hook.
Heat butter and milk until the butter melts, then remove from heat and cool to about 115°F (46°C).
Add the milk mixture to the flour and mix until mostly combined, 1–2 minutes.
Add pumpkin purée and mix until combined, 1–2 minutes.
Add the egg and knead on low until mixed, then increase to medium and knead until smooth and developed, about 8–10 minutes. The dough will be sticky.
Transfer to a lightly oiled covered container and allow to rise at warm room temperature for 1½–2 hours, or until doubled.

Coating

Whisk granulated sugar and pumpkin pie spice together in a small bowl and set aside.

Syrup

Combine brown sugar, dark corn syrup, pumpkin pie spice, and water in a medium saucepan.
Heat over medium-low, stirring frequently, until the sugar melts. Remove from heat.

Assembly

Pour half the syrup into the bottom of a 12-inch skillet and sprinkle with half the pecans.
Pinch off about ½ ounce of dough, roll into a ball, dip in melted butter, then roll in the spiced sugar and place in the skillet. Start at the outside and work toward the center.
Repeat with remaining dough to form the first layer. Pour the remaining syrup and pecans over the first layer, then add the second layer starting in the middle and working outward.
Cover lightly with plastic wrap and let proof while preheating the oven to 325°F (165°C).
Bake 55–60 minutes, or until the internal temperature reaches 195°F (91°C). Tent with foil if the top browns too quickly.
Cool slightly, then carefully invert onto a serving platter so the syrupy side is on top.

Notes + Tips

Expert Tips:

Use fresh, active yeast for reliable rising.
Use pumpkin purée, not pumpkin pie filling.
A properly kneaded dough will be smooth and slightly shiny.
Do not boil the brown sugar sauce — heat just until the sugar dissolves.
Chop nuts well so they distribute evenly.
Cover with foil during baking if the top browns too quickly.
If you prefer less stickiness, halve the syrup and pecans and put them only in the bottom of the pan.

– Still Hungry? –

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